Old Beijing breakfast - braised tofu curd

Overview

Tofu nao is divided into north and south, and you can choose salty or sweet. Old Beijing Tofu Pudding is a favorite among Beijingers for its salty and delicious taste. The tender and smooth tofu bun is paired with the moderately flavored braised pork and is an indispensable backbone of the breakfast table. The key point of delicious tofu pudding is the marinade. Traditional tofu pudding in Beijing all take the lead in their own marinade. This recipe follows the traditional recipe of Nancheng Niujie Turpan Restaurant.

Tags

• private kitchen
• cornstarch
• dried fungus
• dried shiitake mushrooms
• dried soybeans
• dried yellow flowers
• ginger powder
• glucolide
• old soy sauce
• sauce pork
• chopped green onion
• salt
• sesame oil
• water

Ingredients

Steps

1. 1 Dissolve glucolide in a little warm water and set aside. Soak 100g of dry soybeans in water overnight until it reaches 280g. Put it into a blender and crush it completely. Add a total of 1L of water and filter the soy milk through gauze. Heat the soy milk and boil it three times, adding a little cold water twice in between. Skim off the scum and let it sit for 3 minutes to cool down to 80 degrees. Place the glucolide solution in a container and slowly add the soy milk to ensure that the glucolide is completely washed away. Cover and let it sit for 15 minutes before the tofu curd is ready to take shape.

   

2. 2 Soak the dry food in water for 6 hours, fully soften it, wash it and control the water. Soak in dry water and take the supernatant for later use. Remove the roots of the shiitake mushrooms and cut into 0.5cm strips, and remove the hard roots of the fungus (if they are hard, boil them in water until they are soft and tender). Remove the roots of goldenrod. Cut the sauced meat into cubes.

   

3. 3 Pour all the water for soaking dry goods into a large pot, bring to a boil over high heat, add mushrooms and minced ginger, and add an appropriate amount of water to ensure there is enough space to accommodate the remaining solid ingredients. Boil for 15 minutes and adjust the color of dark soy sauce until the color of a small spoonful of cola is the same as that of cola. After cooking for 3 minutes, add the soy sauce meat. After 15 minutes, add the fungus and yellow flowers. Start skimming off the foam and add salt to adjust the saltiness. After the salty and umami flavor is cooked out, reduce the heat to medium-low, pour the cornstarch mixed with water into a spoon, spread it evenly along the edge of the pot, and stir while scooping. Adjust until the liquid in the pot starts to solidify evenly, and it can stay on the surface and does not disappear immediately after scooping it up and pouring it back. Turn off the heat, sprinkle with chopped green onion, drizzle with sesame oil, stir well and serve.

   

4. 4 The stirred tofu brain should be moderately salty and fresh when you drink it. The tofu brain should be smooth but not loose, with rich meat flavor, soft and tender fungus, springy mushrooms and smooth yellow flowers.

   

5. 5 Served with sugar pancakes, there’s nothing more to ask for.